Crispy Eggplant & Spiced Chickpea Bowls
Roasted eggplant halves stuffed with warm, spiced chickpeas, topped with tahini drizzle and fresh herbs. Sheet-pan Middle Eastern comfort that tastes restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 10g
Ingredients
- 1 whole eggplant, medium
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 tsp each cumin and coriander (or Italian seasoning)
- 1 whole lemon, halved
- ¼ cup fresh parsley or mint, chopped
Instructions
- 1
Halve the eggplant lengthwise. Score the flesh in a crosshatch pattern, then brush all sides with oil and salt.
- 2
Roast eggplant cut-side down on a sheet pan at 425°F until flesh is tender and golden, about 12 minutes.
- 3
While eggplant roasts, toss chickpeas with cumin, coriander, 1 tbsp oil, salt, and pepper until coated and fragrant.
- 4
Flip eggplant halves cut-side up. Mound chickpea mixture into each cavity, pressing gently to pack.
- 5
Roast 3 more minutes until chickpeas warm through and eggplant edges darken slightly.
- 6
Drizzle tahini mixed with lemon juice over each half. Scatter fresh herbs and a pinch of salt on top. Serve hot.
Tools you’ll need
- sheet pan
- knife
- brush
- small bowl
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